Chicken Breasts Xeres
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
boneless, split |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | pound |
mushrooms
|
|
| 6 | tablespoons |
olive oil
|
|
| ⅔ | cup |
sherry vinegar
|
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
boneless, split |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 226.8 | g |
mushrooms
|
|
| 9E+1 | ml |
olive oil
|
|
| 158 | ml |
sherry vinegar
|
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Trim excess skin from the breasts.
Sprinkle breasts with salt and pepper and set aside.
Quarter larger mushrooms, halve smaller ones and set aside.
Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side.
Transfer the chicken to a plate and pour off fat.
Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it.
Replace chicken in skillet, skin side up. Cover and cook 3 minutes.
Uncover; cook until chicken is done, 6 minutes.
While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes.
Arrange chicken and mushrooms on platter.
Whisk in the rest of the olive oil; mix in parsley.
Pour juices that have collected on the platter into sauce.
Pour sauce over chicken and mushrooms; serve immediately.
